Miso Apricot-Glazed Barramundi

🥘 Ingredients

• apricot jam
  3 tbsp
• barramundi
  8 oz
• black pepper
  ¼ tsp
• butter
  1 tbsp
• carrot
  2 unit
• cooking oil
  2 tbsp
• garlic powder
  ½ tsp
• ginger
  1 unit
• miso sauce concentrate
  1 unit
• salt
  1 tsp
• scallions
  3 unit
• soy sauce
  2 tbsp
• sugar
  ¼ tsp
• water
  ¼ cup
• zucchini
  2 unit

🍳 Cookware

• large pan
• medium pan

1. 

   1

   apricot jam zucchini soy sauce barramundi miso sauce concentrate carrot scallions garlic powder ginger salt black pepper cooking oil sugar butter water

   apricot jam: 3 tbsp, zucchini: 2 unit, soy sauce: 2 tbsp, barramundi: 8 oz, miso sauce concentrate: 1 unit, carrot: 2 unit, scallions: 3 unit, garlic powder: ½ tsp, ginger: 1 unit, salt: 1 tsp, black pepper: ¼ tsp, cooking oil: 2 tbsp, sugar: ¼ tsp, butter: 1 tbsp, water: ¼ cup
2. 

   2

   Wash and dry all produce. Trim, peel, and halve carrots lengthwise; cut on a diagonal into ½-inch-thick pieces. Trim and halve zucchini lengthwise; cut on a diagonal into ½-inch-thick pieces. Trim and slice scallion whites into ¼-inch pieces; thinly slice scallion greens. Peel and mince ginger.
3. 

   3

   Heat a drizzle of oil in a large pan over medium-high heat. Add carrots in an even layer; cook, stirring occasionally, until softened and lightly browned ⏱️ 5 minutes .
4. 

   4

   Add zucchini, scallion whites, garlic powder, a big pinch of salt, and pepper to same pan; cook, stirring occasionally, until browned and softened ⏱️ 4 minutes . Remove pan from heat; keep covered until ready to serve.
5. 

   5

   While veggies cook, pat barramundi dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a medium pan , preferably nonstick, over medium-high heat. Add barramundi, skin sides down, and cook until opaque ⏱️ 4 minutes . Flip and cook until barramundi is cooked through ⏱️ 3 minutes more. Turn off heat; transfer to a plate. Wipe out pan and let cool for at least 1 minute.
6. 

   6

   Heat a drizzle of oil in same pan over medium heat. Add half the ginger and cook, stirring often, until toasted and fragrant ⏱️ 45 seconds . Stir in miso sauce concentrate, jam, soy sauce, water, and sugar. Cook, stirring often, until combined and thickened, about ⏱️ 3 minutes . Remove from heat and stir in remaining ginger and butter. If sauce is too thick, stir in water, 1 TBSP at a time, until mixture reaches desired consistency. Taste and season with salt and pepper.
7. 7

   Add barramundi to pan with sauce and turn to coat. Divide barramundi and veggie stir-fry between plates in separate sections. Drizzle barramundi with as much sauce as you like and sprinkle with scallion greens. Serve any remaining sauce on the side.